This new volume explores the techniques and methods of processing food products without subjecting them to heat treatment, using the promising cutting-edge technology of cold plasma for food preservation and maintenance of food safety. Cold plasma technology in the food industry is increasingly being adopted for its effective decontamination of food from foodborne pathogens and for its ability for enhanced pest mitigation in stored products.

Nonthermal Plasma Technology for Food and Food Products reports on the various applications and advances in cold plasma technology in food processing. It begins with an introduction and a review of the principles of cold plasma technology, also discussing the design and generation of cold plasma along with the interaction with food molecules. It covers cold plasma applications in agri-food systems such as in solid foods, liquid foods, and food packaging. Further, it presents the effects of cold plasma on starch modification, food surface modification, and its influence on toxin reduction. This book reports on recent advancements and research being conducted to deal with simulation, modeling, and emerging other combination technologies as well. A chapter also reports on adopting cold plasma for spaceflight-grown produce. The limitations and toxicology possibilities of plasma treatment is also addressed, as are the challenges and future potential.

This volume will be a valuable resource on cold plasma processing of food, providing a look at this promising technology from different perspectives. This book will be of interest to a wide range of practitioners, researchers, industry professionals, and faculty and students specializing in the areas of food process engineering, food science and technology, food safety and quality assurance.

CONTENTS:
PART 1: BASICS OF COLD PLASMA TECHNOLOGY
1. Introduction and Principles of Cold Plasma Technology
B. Kamalapreetha and R. Mahendran

2. Design and Generation of Cold Plasma
P. Himashree and R. Mahendran

3. Interaction of Reactive Species with Food Molecules
Uday S. Annapure, T. K. Ranjitha Gracy, and Gunaseelan Eazhumalai

PART 2: INTERACTION OF COLD PLASMA WITH FOOD SYSTEMS AND ITS APPLICATIONS

4. Characterization Methods for Cold Plasma Technology
P. Himashree and R. Mahendran

5. Effect of Cold Plasma on the Modification of Starch in Foods
K. Padma Sree, G. Sai Preetham, and Suresh Kumar Kalakandan

6. Applications of Cold Plasma Technology in Solid Food Products
Sangeetha Karunanithi, Gnana Moorthy Eswaran, Prem Prakash Srivastav, and Proshanta Guha

7. Effects of Cold Plasma in Liquid Foods
Anjaly Paul and Aparajhitha Sudarasan

8. Emerging Cold Plasma Strategies to Prevent or Treat Mycotoxins in Foods
Lokeswari Ramireddy and Paula Bourke

PART 3: NON-FOOD APPLICATIONS OF COLD PLASMA TECHNOLOGY

9. Cold Plasma to Control Biofilms on Food and Food Products
E. J. Rifna

10. Impact of Cold Plasma for Applications in Food Packaging
Cheeyattil Subith, M. Dharini and R. Mahendran

PART 4: EMERGING TRENDS IN COLD PLASMA APPLICATIONS

11. Cold Plasma in Combination with Other Novel Technologies
Aparajhitha Sudarsan and Anjaly Paul

12. Novel and Advanced Trends in Cold Plasma Technology for the Food Industry
G. Nagamaniammai, R. Smruthi, Nisar S. Nikitha, and S. Niranjan

13. Cold Plasma for Spaceflight-Grown Produce: Disinfection and Other Applications
Anbarasan Rajan and R. Mahendran

14. Computational Fluid Dynamics in Cold Plasma Processing: Basics, Scope, and Applications
Anbarasan Rajan and R. Mahendran

PART 5: RESEARCH CHALLENGES IN COLD PLASMA TECHNOLOGY

15. Limitations and Toxicology of Plasma Treatment
K. Sandhya, Pramila Murugesan, and Jeyan A. Moses

16. Cold Plasma Technology: Future Avenues and Challenges
M. Dharini and R. Mahendran